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Uniq Pizza Ltd.

11024 30 Avenue SW Edmonton AB T6W 4T8 · Food - General

Official record from Alberta →

Inspection summary

Uniq Pizza Ltd. has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on October 2, 2025, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on September 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 2, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on September 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on October 2, 2024. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dough preparation table is visibly dirty and greasy to the touch.- Cleaning is required.2. Damaged bowls and calzone edger. Discarded.- Utensils must be kept in good working order.3. Dirty utensils noted in the "clean" storage bins. Items sent for washing along with the storage bin had food particles and greasy to the touch. - Utensils sent for washing.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff member informed that the chlorine sanitizer solution in the sink used for manual dishwashing and in the solution that wiping cloths are stored in are not being changed throughout the day.- Sanitizer solutions must be changed frequently throughout the day and maintained at a minimum 100 ppm concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of bulk dry food ingredients noted in the back storage area.- Transfer foods to pest proof containers with tight fitting lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dough preparation table is visibly dirty and greasy to the touch.- Cleaning is required.2. Damaged bowls and calzone edger. Discarded.- Utensils must be kept in good working order.3. Dirty utensils noted in the "clean" storage bins. Items sent for washing along with the storage bin had food particles and greasy to the touch. - Utensils sent for washing.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution present. staff involved in food handling activities.- Operator prepared a 100 ppm chlorine sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food dispensers without handles are being used and stored in contact with the foods.- Use dispensers with handles and store in such a manner that the handle does not contact the food.2. Numerous cardboard boxes are being used to store spices, pre-portioned foods, takeout containers.- The cardboard boxes are visibly soiled and are not a surface that can be properly cleaned. Discontinue this practice.3. Black garbage bag is being used to cover foods.- Discontinue this practice and use only food grade materials to cover foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not always conducting the sanitizing step when manually washing the dishware at the 3-compartment sink.- Proper manual washing procedures are: Wash with soapy water -> Rinse-> Sanitize-> Air Dry
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers onsite expired in 2023.- Obtain new chlorine test papers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning list are not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The finish on the rubber floor mats has worn creating a surface that is not moisture resistant. Also do not use tape to anchor the mats to the floor, the tape is worn and dirty

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